madcity girl

Last weekend my friend Krista and I took a road trip to visit Wyttenbach Meats, a family-owned meat market in Prairie du Sac. Our mission was to attend Wyttenbach’s  “Everything with Bacon” event, which I had heard about from an events listing on Wollersheim Winery’s Web site. According to the event blurb, there would be wine pairings (”Wollersheim wines that enhance our bacon”), various bacon delights, and tours of the bacon making process. Wine and bacon? I was hooked. And it didn’t take much convincing to get Krista on board.

After a long morning run around Lake Monona, we showered, ate breakfast, and drove about 25 miles northwest to the village of Prairie du Sac, located on the beautiful Wisconsin River. I expected big crowds and long lines (we’re talking bacon and wine here, right?), but the meat market was relatively calm. Krista and I slowly made our way down the table of pairings, savoring each bite of bacon and drop of wine. We tried pairings like River Gold with Bacon Caramel Corn and Blushing Rose with Bacon and Peanut Butter Canapes. Friendly staff from both Wyttenbach Meats and Wollersheim Winery answered our questions. They seemed surprised and impressed we had traveled all the way from Madison for the event. Nothing would keep us from wine and bacon.

Krista and I hopped on the 11:30 a.m. tour of the bacon process with master meat makers Keith and Jim. They led us through the whole process—from butchering to packaging. It was all very educational and entertaining. I feel like I know so much more about the “behind the scenes” process and just how much time and skill goes into making a great slab of bacon.

After the tour, Krista and I headed back to the tasting area, and finished where we had left off. My favorite sample was the Bacon-Banana Treats. When I asked about the recipe, the staff generously sent me home with several recipes (I’ve included the recipe for Bacon-Banana Treats below). After adequately stuffing our bellies with wine and bacon, and purchasing bacon to take home, Krista and I were back on the road to the big city.

Bacon-Banana Treats (makes 16 canapes)

2 tablespoons lemon juice
1 tablespoons grainy dark mustard
Salt and freshly ground black pepper to taste
2 ripe but firm bananas
8 slices hickory- or applewood-smoked bacon, cut in half

In a medium bowl, whisk together the lemon juice, mustard, and salt and pepper till thickened. Cut each banana crosswise into 8 rounds, add the rounds to the marinade, stir gently to coat, and let stand about 15 minutes. Meanwhile, fry the bacon in a large skillet over moderate heat till half-cooked and drain on paper towels. Preheat the oven boiler. Wrap each banana round with a piece of bacon, secure each with a toothpick soaked in water, place on rack of a boiler pan, and broil about 4 inches from the heat till the bacon is crisp, 5 to 6 minutes, turning once. Serve hot or at room temperature.

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